Fresh Tomato Sauce

If you prefer a smooth texture for your sauce, either peel the tomatoes before chopping them or run the sauce through a food mill before stirring in the basil. You can easily double (or triple) this sauce. It freezes beautifully for up to 6 months.

Ingredients

2 pounds very ripe tomatoes

2 cloves garlic

3 tablespoons olive oil

About 1 tsp. salt

10 basil leaves

Nutritional Information

Calories 54

Caloriesfromfat 72%

Protein 0.8g

Fat 4.3g

Satfat 0.6g

Carbohydrate 4.1g

Fiber 1.1g

Sodium 241mg

Cholesterol 0.0mg

Calories 54

Caloriesfromfat 72%

Protein 0.8g

Fat 4.3g

Satfat 0.6g

Carbohydrate 4.1g

Fiber 1.1g

Sodium 241mg

Cholesterol 0.0mg

How to Make It

Step 1

Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into 1/2-in. dice. Set aside.

Step 2

Thinly slice garlic. In a 10- to 12-in. frying pan over low heat, cook garlic in olive oil until it is soft and fragrant, about 5 minutes.

Step 3

Add tomatoes and 1 tsp. salt and increase heat to medium-high. Cook until tomatoes give off their liquid and start to bubble. Reduce heat to medium-low or low, so the sauce gently simmers. Cook, uncovered and undisturbed, until oil separates from the sauce and most of the liquid has evaporated, about 30 minutes.

Step 4

Meanwhile, chop basil. When sauce is done, stir in basil and add salt to taste.

Step 5

Variations

Step 6

Butter it up: Use unsalted butter in place of the olive oil and a chopped medium onion in place of the garlic.